This salad is quick and easy to prepare, as beautiful to look at as it is to eat. And it is just as good the next day should you have leftovers since the courgettes will retain their crunch.

Recipe and photo: Emma Boyd

Serves: 6

INGREDIENTS

2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dijon mustard
2 teaspoons thyme, finely chopped
1 small red onion, finely sliced
4 medium-sized courgettes
2 tablespoons olive oil
3 tablespoons currant
3 tablespoons pine nuts, toasted
1⁄2 cup flat-leaf parsley, chopped
1⁄2 cup mint, chopped

METHOD

In a shallow salad bowl, whisk together the lemon juice, vinegar, garlic, mustard and thyme.

Season with sea salt and add the onion, mixing well to combine. Cut the ends off the courgettes, then using either a mandolin or a vegetable peeler, peel them into thin strips, adding these to the salad bowl. Drizzle over the olive oil, mix well with clean hands, then scatter over the currants, pine nuts, parsley and mint and serve alongside gnocchi.

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